Wholemeal farfalle with smoked salmon, zucchini and Philadelphia

Wash the zucchini, trim the ends and then cut them into rounds

In a non-stick pan, put the zucchini, cook them simply with a little water, basil and a sprinkle of black pepper, and stir from time to time with a wooden spoon. Once cooked, pass them through a food mill using a disc with large holes, otherwise they will turn into purée.

Then put them back in the pan together with the salmon and use a spoon to gently stir everything so that the salmon can flake naturally.

Then, while the pasta is cooking, add a tablespoon of water taken from the pot and stir again. When the pasta is ready, drain it, put it in the pan together with the mixture you have prepared and add a generous tablespoon of Philadelphia.